Flourless Toasted Coconut Caramel Cookies
Flourless cookies packed with toasted coconut!
Ingredients
- 1 cup unsalted cashew butter (see notes)
- 1/2 cup unsweetened shredded coconut
- 5 medjool dates (soaked in water for 30 minutes)
- 2 T water
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat oven to 325.
- Spread out the coconut onto a lined baking sheet. Bake for about 5-7 minutes. Watch it carefully.
- Once the coconut is toasted, set it aside to cool a minute. Turn the oven temp up to 350.
- In a food processor , combine the cashew butter, toasted coconut, vanilla and sea salt.
- Drain the water that the dates were soaking in and add them to a small blender with 2 tablespoons new water. Pulse until you get a caramel.
- Add the caramel to the food processor and pulse a few times.
- Spoon cookies onto a lined baking sheet. I used a cookie scoop for this. Super easy!
- Bake for about 9-10 minutes.
- Let the cookies cool completely before removing them off the baking sheet. Otherwise, they may fall apart.
- Store in the fridge in an airtight container.
- They should last a couple of weeks. You can also freeze them!
Recipe Notes
You can find cashew butter at most health food stores, but you can make it yourself for much cheaper. Just use 2 cups cashew pieces. Throw them in the food processor for 5-7 minutes and viola! homemade cashew butter. I did that for this recipe. Enjoy!